President’s Note
Jai Mahesh Jai Shri Krishna,
I hope everyone is doing well and by now used with new normal. With festive season approaching and schools started we hope that this brings a little cheer to all.
COVID19 and NISHKAM SEVA
Pandemic has put us in a never seen before situation and I would like to take the opportunity to update all on hands on Nishkam-Seva done and supported by our community members. MMUK team unanimously decided to joins hands with Rajasthan Association UK (RAUK) to help humanity regardless of their religion, nationality and colour in this pandemic.
As it says, Vasudheiva Kutumbakam (“the world is one family”)
Team MMUK and members have done a tremendous work on ground level (TAN-SEVA) which includes procurement of dry groceries in large quantity, food delivery to NHS Hospitals, Old age homes, home delivery of dry grocery bags to stranded people, elderly people, international students, also provided accommodation to stranded students and people in desperate need. Through this initiative we together served nearly 4500+ meals to NHS & to those who were in need of food and accommodation help to 100+ students.
I must say that it would not have been possible without being associated with RAUK, and cannot thank enough to our members Shri Dilipji Pungaliya, Shri Ramprakashji Sonee for providing Nishkam – Seva in this pandemic time.
I was also pleased to know that Sow Monica ji Nachiket ji Chandak, Qualified Cosmetic Chemist, produced sanitizer at her unit, and distributed to MMUK community (who requested) at cost price in those initial days of pandemic where sanitizer was not easy to find.
I was delighted when Shri Gokul ji Agiwal of Norwich, came forward, when he realized that we needed someone in Norwich for Nishkam – Seva.
In strict lock-down, Shri Amit ji Jajoo, initiated virtual Housie and Talent Show for kids. Many families participated and highly appreciated as this helped everyone to keep their spirits up in this pandemic and it was kept going for until the UK lock-down started to ease.
Aadit Kabra (3 years old) & Anaika Kabra (1 year old) both participated in local food collection campaign for the people who needed help in this pandemic. This campaign is still ongoing and collected and distributed 2500 kg of food so far in Sutton Coldfield & Birmingham
I must pay respects and appreciate all doctors and key workers from our community who went out to keep us safe and the country going. I may have missed some unsung heroes amongst us so please raise your hand and do let us know your Nishkam – Seva.
Maheshwari Bhavan – London
It again gives me an immense pleasure to announce that Sow. Shrutiji Vikramji Soni , Wembley, has come forward to pledge towards our Long Term Objective of Maheshwari Bhavan, London making a total pledge to £186,111
I would like to request you all Maheshwari Families to treat this as an invitation to come forward and join hands to Leave Legacy on this foreign land.<
PATRON PROGRAMME:
Through our yearly programme, we have detailed about MMUK patron programme to all community members. For this initiative I would like to inform that MMUK has a set procedure in place to choose a Charity Organisation to support every 2 years. As part of this process in Dec. 2018, an email was sent out to all MMUK members to Nominate their Choice of Charity Organisation to be selected by Team MMUK and we have received following 2 nominations as below:
1) The Akshay Patra
2) Maheshwari Shikshan Vikas Sanstha, Nanded
After checking all their paperwork, Team MMUK unanimously voted for Maheshwari Shikshan Vikas Sanstha, Nanded as per guidelines of MMUK constitution.
I must highlight that MMUK is supporting Maheshwari students who are in desperate need of financial aid to complete their basic education via this organization.
To take this initiative further and encourage and engage more patron’s we have decided on few activities to undertake. First, we will educate patrons and the community via online programmes/videos what value this programme is bringing to the needy. Secondly a token of appreciation will be given at Diwali event to all patron’s.
If any of you require any further information on the Patron Program please do not hesitate to get in touch at info@mmuk.dreamztechnology.net
Diwali 2020
It’s been long, We couldn’t meet and I am sure we all are looking forward to our Diwali, Charity Gala Dinner. However, we are still not sure given the current situation and guidelines. It might be for everyone’s safety and well-being we may have to resort to another Digital event of the year and the date will be announced nearer the time.
Warm Regards
Ramnaresh Sonee
President
Academic News
Grammar School News :
Miss Bhavika Soni, Daughter of Shri Pravin ji & Sow. Leena ji Soni has secured place in Wolverhampton girls High School.
University Admission News:
Miss Shruti Darak, daughter of Shri Ramesh ji & Sow. Sandhya ji Darak has secured a place in the Medicine Course (Bachelor of Medicine, Bachelor of Surgery – MBBS) at Anglia Ruskin University, Chelmsford Campus for Sep 2020.
Obituaries
To lose one’s loved one is always hard to cope, and pandemic made it even more difficult to grieve. For all our MMUK family members who could not say the last good byes to their loved ones, we would like to extend our sincere condolences and pray for their eternal peace.
1. Father of Shri Pavan ji Nagori, Dr. Lajpat Nagori, 82 years, Mumbai passed away on 12th April 2020
2. Mother of Shri Nachiket ji Chandak, Sow. Shobha ji Suresh ji Chandak, 60 yrs, Shegoan,India passed away on 29th March 2020
3. Father of Sow. Kirti Ramnaresh ji Sonee, Shri Nandlalji Heda, Bhyander,70 yrs, passed away on 23rd June 2020
4. Father of Shri Shreeraj ji & Shri Supreme ji Laturia, Dr. Kishore ji Laturia, 70 yrs, Mumbai passed away on 28th June 2020
5. Father of Shri Dilip ji Pungalia, Shri Ramjivanji Pungalia, Jodhpur, Rajasthan passed away on 1st September 2020
6. Father of Shri Ashish ji & Shri Yogesh ji Mundada, Shri Bhagirath ji Mundada, 74 yrs, Nanded passed away on 14th Sept. 2020
MMUK’s Cookbook
Love for cooking!!
Pramila Bajaj’s Ghevar
Ghevar ( Ghewar ) is a Rajasthani cuisine sweet traditionally associated with the Teej Festival.
Ghevar Ingredients
• 1 Cup Plain Flour
• 4 tsp Ghee
• 4-5 Ice-Cubes
• 1 tsp lemon Juice
• Pinch 🤏 of salt
• Ghee for Frying
Method
Take a mixer add ghee, ice, and beat for a few seconds. Add half of the meda , chilled water and beat again for few seconds.
Add rest of meda, salt , lemon juice, chilled water and beat again for a minute to make a smooth flowing batter.
Split the batter into two and place one in the fridge and other in sauce bottle. Make sure the batter is chilled.
Take a narrow and tall vessel for frying as it is more easy and safe. Fill the vessel to half full with ghee and switch on a high flame.
Once ghee hot pour the batter from a height so it spreads well. Do this process every 2 minutes at lest 4-5 times.
Do not touch till golden, crispy and doesn’t stick to the sides of the vessel.
Rabdi Ingredients
• 1 litre Milk
• Sugar
• Kesar
• Ilayachi Powder
• Pistachio for Garnish
• Rose water
Method: Take a pan add milk and boil till you can get malai and looks like rabdi texture.
Add kesar,ilayachi powder,Rose water and garnish with pistachio!
Sugar Syrup
• 1 bowl Sugar
• 1 Cup Water
• Saffron
• Ilayachi Powder
Take a pan add all ingredients together and boil on medium heat till get one string consistency!
Now time to arrange ghevar- when you’re ready to eat pour sugar syrup (lukewarm) then spread Rabdi on top. Garnish with pistachio and rose petals!
Surbhi Somani’s Imam Bayildi (Stuffed Eggplant Turkish Recipe)
Ingredients
• 5 medium eggplants
• 3 tbsp. / 45 ml olive oil
• 6 tomatoes, peeled and chopped roughly
• 1 large onion, chopped finely
• 4 garlic cloves, chopped finely
• 1 tsp ground cinnamon
• a pinch of nutmeg
• ½ tsp sea salt + more to taste
• freshly ground pepper, to taste
• handful of fresh parsley
• 2 tbsp. of fresh dill
• 1 tsp brown sugar (I used brown, unrefined)
• 2 tbsp. pine nuts, dry roasted
• Some grated cheese
Method
Preheat the oven to 230 º C / 450 º F.
Using a sharp knife, make deep slits in the aubergines, lengthwise (be careful not to pierce them all the way to the bottom). Fit the aubergines into a baking tray (slit side up) and pre-bake them for 30 minutes.
While the aubergines are baking, make the sauce. Heat up 1 and ½ tbsp olive oil in a pan. Add chopped onions and fry them gently until soft and translucent. Add chopped garlic to the onions and fry them off for another minute or two. Add cinnamon and coat the onion & garlic mixture in it. Set aside.
After 30 minutes, take pre-baked aubergines out of the oven and place them on a colander (in the sink) and let the excess water drain off. Reduce oven temperature to 180 º C / 355 º F
Once aubergines have drained and cooled off, scoop some of their flesh out to make room for the stuffing. Chop scooped out aubergine flesh finely and add to the onion and garlic mixture, together with chopped tomatoes. Fry it all off gently until tomatoes lose their moisture and you get a thick sauce. Season with sugar, salt and pepper. Add most of fresh parsely and dill (reserve a little for garnish.
Lightly salt the inside of scooped aubergines and fill them with the tomato mixture.Snugly place them in an oven-proof dish and pour the rest of tomato mixture to the bottom of the dish with 1 and ½ tbsp. of olive oil and 40 ml of water
Cover the tray with a piece of kitchen foil and bake in a 180 degree oven for about 20 minutes.Serve warm or at room temperature, sprinkled with fresh dill or parsley and roasted pine nuts and some cheese if you wish.
Vandana Somani’ Tiramisu Recipe
serves6
Ingredients:
• 150 grams double cream
• 1 packet of sponge fingers
• 6 tsp coffee powder
• 1 1/2 cup water
• Vanilla essence few drops
• Coffee powder 6tsp
• A deep glass dish to arrange n serve
Method
• Mix coffee n water n let it boil. Let it boil till the quality reduces to half.
• Let it cool and come at room temperature.
• Whisk double cream with a electronic double whisk. Keep whisking it till it thickens n starts forming peaks, at that time add mascarpone cheese n whisk again now you will get a thick creamy consistency.
• Add 7 tsp sugar and few drops of vanilla essence.
• Now put this mix in refrigerator.
• Now take a deep glass dish. Dip each sponge finger in coffee syrup n arrange in glass dish. So, cover the first bottom layer with coffee syrup dipped sponge finger. Now cover this with the cream and dust coco powder with a sieve.
• Cover the third layer with sponge finger dipped in coffee syrup and fourth and top layer again with cream n dust with coco powder.
We have created four layers by setting sponge finger and cream alternately.
The layers look like this after we arrange you can see we have two layers of each with sponge fingers and cream. The coffee powder dusting looks like this
On the topmost layer dust with coco powder n decorate with strawberry or cherry.
I have done with fresh cherries. U can decorate the way you want with your favourite fruit. This is how it looks after decoration with cherry. Please try this simple and yummy dessert. Hope you enjoyed it.
Sheetal’s Chocolate Brownies
Ingredients:
• 1 cup self-rising flour
• 3 teaspoon coco powder
• 1 teaspoon baking powder
• ½ tea-spoon soda bicarbonate
• ½ cup sugar
• 100 gm butter
• ¾ cup chocolate chips
• ½ cup of water
• 200 ml condensed milk
Method
1. Preheat oven at 180 degree Celsius.
2. Grease baking tray with butter and then line-up with parchment paper.
3. Sift together in bowl following ingredients,
a. self-rising flour
b. coco powder
c. baking powder and
d. soda bicarbonate.
4. Add sugar to bowl and mix.
5. Microwave – butter and chocolate chips in separate bowl for 45 seconds and then pour into sifted dry ingredients.
6. Add water and condensed milk to the bowl and whisk until you find it a smoother batter.
7. Pour batter into a baking tray and tap on the smooth surface to take out all the air bubbles.
8. Now bake it for 30 minutes in preheated oven at 180 degree Celsius.
9. Once baked let it cool down for 30 minutes.
10. Cut it into squares pieces and drizzle with some chocolate syrup while serving.
Ritika Maheshwary’s Paneer Gunjiya
An easy Indian tea time snack with packed up bread and a paneer filling. Best served hot with Ketchup/Chutney of choice.
Ingredients
• 1 small bowl crumbled fresh paneer
• 1 small onion, chopped fine
• 1 Capsicum (use various colors), chopped fine
• 7-8 pc Jalapeno, chopped fine
• 1 Carrot, chopped fine
• A small bunch of fresh Mint leaves, chopped fine
• 10 Slices of fresh Medium white bread
• Black/White Pepper to taste
• Salt to taste
• Oil for frying
Instructions
1. Place the crumbled paneer in a wide bowl.
2. Add the chopped onion, capsicum, Jalapeno, carrot, and mint.
3. Mix lightly with your fingertips.
4. Add salt and black/white pepper.
5. Blend again with fingertips and set aside while you prepare the bread.
6. Remove the crusts from your bread. Use the regular medium white supermarket variety.
7. Roll out each slice quite thin as you can(Paratha thickness). Regular bread that’s fresh and soft should be easy to roll out.
8. Place the bread in Gunjiya maker and fill one side of the shape with the filling.
9. Add water greasing to the edges of the Gunjiya shape.
10. Press tightly to get the shape and pack the bread.
11. Heat the oil and deep fry the paneer Gunjiya.
12. Repeat with the remaining bread slices.
13. Cut and serve with green chutney and Ketchup
Seema Sodani’s Eggless Oats Pancake
Ingredients for 5-6 pancakes
Maida ½ cup
Powdered Oats ¼ cup
Whole Wheat Flour ¼ cup
Powdered Sugar 2 Tbsp
Baking Soda ½ tsp
Baking Powder ½ Tbsp
Vanilla Essence ½ tsp
Butter Melted 2 Tbsp
Milk 1 cup
Coconut Powder 1 Tbsp
Pinch of Salt
For Garnishing Mango, Banana, Strawberry, Blueberry, Honey, Chocolate sauce, Nuts, Nutella Hazelnut spread
Substitutes : 1 cup flour could be taken in proportions of your liking but having Oats is recommended.
Steps
1. Mix all the dry ingredients well.
2. Add all wet ingredients, mix well, but not too much as it is an eggless recipe, so beating the batter too much will ruin the result. After making the batter, make the pancake within an hour.
3. Only If you want to make a chocolate pancake, you can add 2 Tbsp cocoa powder.
4. Pour batter on a non-stick tawa on medium heat. After approx. 30-45 seconds, flip the pancake when it is light brown.
5. Garnish with fruits and nuts of your choice and top off with nutella for a healthy and tasty pancake! Serve while its hot or warm.
Samraat’s Cheese Bombay Sandwich
Method
1. Take 3 slices of bread
2. Spread butter and green chutney
3. Layer slices of boiled potatoes
4. Sprinkle chaat masala
5. Spread cheese
6. Put second slice of bread
7. Layer tomatoes, onions, capsicum
8. Sprinkle chaat masala
9. Spread cheese
10. Cover with third slice of bread
11. Toast it in the toaster
12. It’s ready now to eat
Regards
Team MMUK
